In a pan, make a fried with oil and shallots. Toast the rice then blended with white wine and let evaporate. Add a couple of ladles of broth and cook for about 10 minutes when there is no joining broth.

After 10 minutes, add the crumbled Castelmagno to MANP, turmeric and finished cooking. At the end, turn off the heat and stir in Parmesan cheese and butter. Serve hot with sliced smoked ham.